4 • September 2016 • UPBEAT TIMES, INC. & Prosper! Eat Well on top.


tablet, was part of the fi rst recipe written for beer. Ninkasi was the god- dess of beer. Her recipe was evidence that barley and wheat beers were being brewed in Egypt, (beer, bread and onions helped build the pyramids!), Babylon and Sumeria. It seems the beginnings of agriculture were as much about making food as for making alcoholic beverages. Possibly one half of the barley crop in Mesopota- mia was reserved for brewing. T e brewers baked fl at bread, mashed it with barley malt in water to ferment. T at’s why they also invented long straws to sip this brew out of large


http://upbeattimes.blogspot.com by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636


Cloverdale, CA. jugs. Past that yummy sludge ~ “May Ninkasi live together with you”, found on an ancient Sumerian clay


Babylonian law giver, Ham-


murabi, condemned brewers who made bad beer to be thrown into the riv- er. T ere are translations


from clay tablets found in ancient Nineveh


which sug- gest


beer


was one of the provi- sions on No- ah’s ark. To the Greeks and Romans


portage around Kiev. Mead made from wild honey


was the drink of northern Eu- ropean tribes before the spread of cereal ag- riculture.


T e process of fermenta- tion is pretty simple when yeast acts to break down sugars into ethyl alcohol. Both baking and brew- ing followed a similar process and were domes- tic functions.


beer remained


an imitative wine made by bar- barians. T e Vikings brewed a special Portage Ale to give them strength for their great


Beer itself is a form of food and early on was not taxed for that reason. By the 9th century, alehouses had become common through


The Goddess of Beer JOKES & Humor # 2


out England. Ale ferments at warm temperatures. In medi- eval Germany and Bohemia monks were discovering that the addition of bitter hops, a relative of marijuana, helped preserve and fl avor beer. T e bitter resins of hops stabilized beers that spoiled quickly while providing a pleasant astrin- gent undertone to balance the sweetness of malt. T e monks also found that fermentation in cool cellars provided for cleaner and lighter brews. Plus they developed a special yeast which worked in these cooler temperatures. Voila, beer as we know it. Lager, from the German “to


store”, was distinctly Bavar- ian until the special yeast and techniques were taken to Pil- sin, Czechoslovakia, then onto Copenhagen. By the Nine- teenth Century lager making had spread through out the world. In colonial America, beer was consumed at break- fast,


lunch and dinner. Many


early Americans had their own brew house. George Washing- ton’s handwritten recipe for beer is a rare manuscript at the N.Y. Public Library. In the 1840’s the introduc-


tion of lager type yeast from Germany gave a new stimulus to the American beer industry.


... continued on page 11


While working for an organization that delivers lunches to elderly shut-ins, I often take my four-year-old daughter on my afternoon rounds. She was unfailingly in- trigued by the various applianc- es of old age, particularly the canes, walkers and wheelchairs. One day I found her staring at a pair of false teeth soaking in a glass. As I braced myself for the inevitable barrage of questions, she merely turned and whispered, “The tooth fairy will never believe this!”


The Punitentiary #1


In some conifer forests, you can’t cedar wood for the trees.


The fl ower that wilted was in desperate need of a stem cell transplant.


Scarecrows are always garden their patch.


For this tree pun I had to go out on a limb and branch out to some other sources.


It’s evergreen and related to the pine but has no cones - perhaps yew can tell me what conifer tree it is.


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Call (707)523-2099 www.Sunpacmortgage.com CA Bur RE License #01464899; NMLS License #360993 4 • September 2016 • UPBEAT TIMES, INC. “I dream my painting and I paint my dream.” ~ Vincent van Gogh


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